Crispy Herb Braised Chicken Thighs

This is one of my favorite chicken recipes ever. Ever! It’s so satisfying, comforting, but still healthy. Try this chicken recipe and I promise it will become a staple in your household.

Yield: 4

Crispy Herb Braised Chicken Thighs

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M


  • 8 Chicken Thighs, bone-in and skin-on
  • 1 TB Fresh Parsley, finely chopped
  • 1 tsp Fresh Thyme, finely chopped
  • 1 TB Fresh Rosemary, finely chopped
  • 4 Garlic Cloves, minced and divided in half
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt, plus more
  • 1 Lemon, zested and cut into quarters
  • 1/4 cup Olive Oil
  • 3 TB Unsalted Butter
  • 1/2 Yellow Onion, diced
  • 2 TB AP Flour
  • 1/2 cup White Wine (preferably dry like Sauvignon Blanc)
  • 1 TB Dijon
  • 2 cups Chicken Stock (Unsalted/Low Sodium)
  • Avocado oil


  1. Preheat oven to 300F.
  2. Pat chicken thighs dry on paper towels.
  3. Combine parsley, thyme, rosemary, pepper, 1/2 tsp salt, lemon zest, half of the minced garlic and olive oil, and set aside.
  4. Season chicken thighs with kosher salt.
  5. Bring a cast iron pan to high heat with avocado oil.
  6. Sear chicken skin side down until golden brown and crispy, without moving the chicken around. About 5 minutes.
  7. Remove chicken from pan and spoon over the herb mixture onto each piece of chicken.
  8. Drain off excess oil from the pan, while keeping the brown bits in the pan.
  9. Lower the heat to medium-low and add in butter, onions and garlic.
  10. Once the onions have sautéed for a couple minutes add in flour.
  11. Mix in the flour then add in white wine and dijon.
  12. Allow the wine to cook down for a minute then add in chicken stock.
  13. Simmer the sauce until it has thickened and reduced for about 3-4 minutes.
  14. Add the chicken back to the pan, nestle the lemon quarters around the chicken and place into the oven uncovered.
  15. Bake in the oven for 1 hour then remove and let rest uncovered for about 30 minutes.
  16. Remove the chicken from the pan, heat the sauce and season with salt to taste, then place the chicken back in the pan to heat everything up.
  17. This is great to serve with rice, pasta, potatoes or roasted vegetables.

Did you make this recipe?

Share your recipe with on Instagram using the hashtag #diningbykelly and tag @diningbykelly

Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





Pin It on Pinterest

Share This